Recipe description
July 2, 2026
Light potato soup with celeriac and parsley
Gentle, fiber-rich soup to support digestion and microbiome-friendly plant diversity.
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and root starches.
- Includes parsley and celeriac for polyphenols and variety.
- Gentle, easy-to-digest starch with balanced portions.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
potato
2
piece
celeriac
1
cup
parsley
2
tablespoon
onion
1
piece
vegetable broth
4
cup
olive oil
2
tablespoon
salt
1
teaspoon
black pepper
0.5
teaspoon
Instructions
1
Peel and chop the potatoes and celeriac into small cubes.
2
Chop the onion and parsley.
3
In a large pot, heat olive oil over medium heat and add the onion. Sauté until translucent.
4
Add the potatoes and celeriac to the pot and stir for a few minutes.
5
Pour in the vegetable broth and bring to a boil. Simmer for 20 minutes until the vegetables are tender.
6
Use an immersion blender to puree the soup until smooth.
7
Stir in the parsley and season with salt and black pepper.
8
Serve warm with a drizzle of olive oil on top.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
6 g
Protein
42 g
Carbohydrates
6 g
Fiber
5 g
Sugar
5 g
Fat
1 g
Saturated fat
0.9 g
Salt
FAQ
Is this soup gluten-free?
Yes, if made with gluten-free stock and without gluten-containing thickeners; check labels to be sure.
Is this soup vegan?
It can be vegan if you use vegetable stock and omit any dairy or animal-derived ingredients.
Is it suitable for a low-FODMAP diet?
It can be adapted for some people with low-FODMAP needs by using an onion-free stock and flavorings; watch portion sizes.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; you can also freeze for longer storage.
How do I reheat without losing texture?
Warm gently on the stove or in the microwave; add a splash of water or stock if it’s too thick.
What makes this soup gut-friendly?
Gentle starches from potatoes and fiber from vegetables create a smooth, easy-to-digest texture as part of a varied plant-based pattern.
Can I make it dairy-free?
Yes; use water or plant-based milk for creaminess, and omit any dairy ingredients.
What are the main ingredients?
Potatoes and celeriac (celery root) with parsley, plus vegetable stock or water and seasonings; blended for a creamy texture.
How can I adjust the thickness?
More stock makes it thinner; simmer longer to thicken or blend less for a heartier texture.
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